Jacques Torres Chocolate Chip Cookies*

Everyone loves Chocolate Chip Cookies. And now I am sure that I am going to get a couple commenters who have to contradict me and say they don’t like them. But I will just tell them, that is because you have not had THE chocolate chip cookie! These cookies were so amazing they even got the attention of my smallest, furriest, four legged baby. Once they passed the smell test she couldn’t wait to help me unwrap them! Ok…maybe I’m lying. More like she is obsessed with ribbon and I had to fight her to get the cookies wrapped. But either way, you get the idea of the amazingness of these cookies.

The rules for these cookies are different then most. You have to let the dough sit in the refrigerator for 24 hours before you bake them. I mean it. Trust me. You probably won’t trust me and you will try out a batch right after you make the dough…because that is what I did. I didn’t trust in Jacques. I thought he was crazy to expect me to let cookie dough sit, untouched, for 24 hours, 10 feet away from me. But after my first batch turned out just ok, I put the rest of the dough in the fridge and waited…and waited…and waited. And 24 hours later I baked up the most amazing Chocolate Chip Cookies of my whole life. Try these. The wait is worth it!

 

 

 

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Jacques Torres Chocolate Chip Cookies

Yield: 1 1/2 dozen 5-inch cookies.

Ingredients:

2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or chips, at least 60 percent cacao content
Sea salt.

Directions:

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Source: Jacques Torres

 

 

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66 Responses to “Jacques Torres Chocolate Chip Cookies”

  1. 1

    Sukaina — February 18, 2011 @ 12:09 am

    I’ve heard rave reviews about these cookies all over the blogosphere and always wondered if it REALLY makes a difference letting the dough rest for 24 hours. Thanks for trying it both ways and letting us know!

    • Jessica replied: — February 18th, 2011 @ 12:48 am

      It really does make the difference! I can assure that! Lol!

  2. 2

    DessertForTwo — February 18, 2011 @ 12:10 am

    Mmmmm!! If I only had the willpower to wait 24 hours…

    P.S. Jacques is a boy. He used to have a cooking show on Food Network where he made ridiculous chocolate sculptures and said ‘little bit’ every other word in a French accent. Love the guy.

  3. 3

    Corrine — February 18, 2011 @ 12:17 am

    I made these last weekend and I agree, absolutely delicious but it was torture waiting the 24 hours!

  4. 4

    Ethan — February 18, 2011 @ 12:31 am

    Ok, so what you’re saying is you need to make two batches of dough, one to sit in the fridge and the other one to eat right away?

    • Jessica replied: — February 18th, 2011 @ 12:50 am

      Yes, yes that is probably a very smart idea! I just ended up eating half of my batch over the course of 24 hours! ;-)

  5. 5

    Tweets that mention Jacques Torres Chocolate Chip Cookies » The Novice Chef Blog -- Topsy.com — February 18, 2011 @ 12:57 am

    […] This post was mentioned on Twitter by Ethan Adeland, Jessica Segarra. Jessica Segarra said: {New Blog Post} For my late nighters, check out the delicious cookie that will teach you patience! http://bit.ly/gp2PKi […]

  6. 6

    Min {Honest Vanilla} — February 18, 2011 @ 3:02 am

    I say, you have the cutest cat! Oh by the way, lovely cookies :)

  7. 7

    Alli — February 18, 2011 @ 3:37 am

    Totally agree with you on the chocolate cookies particularly when they are cat friendly with ribbons attached! I have two furry mister too that rule the kitchen!

  8. 8

    notyet100 — February 18, 2011 @ 3:49 am

    even i dont have patience to wait for 24 hrs,..;)
    cookies look so good,.

  9. 9

    Amy — February 18, 2011 @ 5:22 am

    I’m just popping back to thank you for visiting. I hope you’ll become a regular visitor. You also have a great blog and lots of nice detailed pictures. Have a great day.

  10. 10

    Lisa (Dishes of Mrs. Fish) — February 18, 2011 @ 6:01 am

    I keep hearing how awesome chocolate chip cookies are when the dough sits. I guess I just need to go ahead and try it!

  11. 11

    Joyce — February 18, 2011 @ 7:06 am

    I have wanted to make these cookies for a while now. They look amazing! I LOVE the pictures of your cat undoing the ribbon. So cute!

  12. 12

    The Mom Chef ~ Taking on Magazines One Recipe at a Time — February 18, 2011 @ 7:50 am

    I’m so glad you posted on my blog so I could find you. What awesome cookies. No, I’m not a fan (I can’t stand chocolate), but the rest of my family is and I’m always on the lookout for tasty treats for them.

    Aside from that, I love your photography, especially catching the interaction of kitty with cookie. Dudette wandered by as I was looking and asked me a) if I was going to make the cookies (I said yes) and b) what our Molly was doing on the computer. She looks just like ours. I love it.

    • Jessica replied: — February 18th, 2011 @ 10:57 pm

      What you can’t stand chocolate?! We can’t be friends! LOL ;-)

      And you have to post a picture of Molly soon then!

  13. 13

    Kelly — February 18, 2011 @ 8:11 am

    My tabby loves ribbon too. There is no way I would have gotten in a good photo without locking her in another room!

  14. 14

    Lindsay @ The Lean Green Bean — February 18, 2011 @ 8:22 am

    my cats are OBSESSED with ribbons! Christmas time and birthdays are total disasters!!

    • Jessica replied: — February 18th, 2011 @ 10:58 pm

      Same here! I have to wrap everything in the guest bedroom where they can’t get in to steal the ribbon!

  15. 15

    Michelle — February 18, 2011 @ 8:40 am

    You must have some incredible iron will to be able to wait an entire day for a second batch of these. But you truly could tell a big difference? I’m really intrigued, but I have zip for patience. : )

    Your furry friend looks just like my sweet Harper. She’d be in every food pic I took if I let her. Well, her or the dog – it’d be a toss-up.

  16. 16

    sally — February 18, 2011 @ 10:44 am

    What a cute little kitty! Those are great shots of her playing with the ribbon. The cookies look amazing too!

  17. 17

    laurasbusykitchen — February 18, 2011 @ 11:20 am

    My husband loves chocolate chip cookies. I’ll have to try this recipe for his birthday. I might need to find a way to hide the dough in the frig though. I’m not sure he’s patient enough to wait the alloted 24 hours!

  18. 18

    Andrea — February 18, 2011 @ 11:47 am

    What’s the note for the chocolate pieces? i wouldn’t know where to look for them…

    these cookies look amazing and are just another reason to convince my husband to buy me a mixer!

    • Jessica replied: — February 18th, 2011 @ 11:00 pm

      Oops! I should have edited that part! I’m sorry! There shouldn’t be a note, and it should say disks or chips! :-) I have edited it correctly now! :-)

  19. 19

    Emily@SoDomesticated — February 18, 2011 @ 12:14 pm

    These cookies look great! Love the picture with your kitty cat playing with the ribbon! Cute.

  20. 20

    Rachel @ The Avid Appetite — February 18, 2011 @ 1:55 pm

    You are right…there’s nothing quite like a good chocolate chip cookie! Yours look fantastic!

  21. 21

    Paula @ www.dishingthedivine.com — February 18, 2011 @ 2:02 pm

    these look soooo tasty! i will have to try them for my own blog! (and my own personal consumption :) )

  22. 22

    Lori @ RecipeGirl — February 18, 2011 @ 2:06 pm

    I love this post. I have a hard time getting past the choc chip cookie dough myself… just sayin’.

  23. 23

    Foodies on the Fly — February 18, 2011 @ 2:14 pm

    Thanks for sharing! I will be trying these this weekend….Hopefully I have the patience!

    • Jessica replied: — February 18th, 2011 @ 11:00 pm

      I will send you lots of patience vibes!! :-) Trust me, you will need them!

  24. 24

    Debbie — February 18, 2011 @ 2:56 pm

    Was looking for the note about the Chocolate.. I can’t see the “note”
    Thanks !!

    • Jessica replied: — February 18th, 2011 @ 11:01 pm

      Oops! I should have edited that part! I’m sorry! There shouldn’t be a note, and it should say disks or chips! :-) I have edited it correctly now!

  25. 25

    Kasia — February 18, 2011 @ 4:04 pm

    I love those cookies and pics are so cute! Your fur baby seems to have the same fasciantion with ribbon as Smeagol does and my heart always melts when I see a cute kitty… damn I can be so sentimental ;)

  26. 26

    ErinsFoodFiles — February 18, 2011 @ 5:08 pm

    I now let ALL my drop cookies rest in the fridge. I think it has to do with the flour absorbing the butter. And I even found, I prefer a 36hr wait over 24, if I can. I think I learned this from the NYTimes, which used or adapted the Jaques Torres recipe.

    Anyways. YUM!

    • Jessica replied: — February 18th, 2011 @ 11:02 pm

      Erin I barely made it 24 hours. And now you want me to try for 36?!

  27. 27

    sweet road — February 18, 2011 @ 6:38 pm

    First off those cookies look so good, I have been dying for some chocolate chip cookies lately! And second, I don’t think you could get a cuter picture of a cat. I’m not one to melt when I see pictures of cats like a lot of people do, but man, that is a quality cute moment right there.

    • Jessica replied: — February 18th, 2011 @ 11:02 pm

      Aww thanks! I take that as a true compliment since you aren’t usually the heart melting type :-D

  28. 28

    NancyC — February 18, 2011 @ 7:19 pm

    Those cookies look so yummy! Thanks for the 24-hour tip!

  29. 29

    Joanne — February 18, 2011 @ 7:50 pm

    I think if I make these, it will be the ONLY time ever that I do not inhale the cookie dough before baking the cookies. Okay maybe just a little.

    They look delicious! And anyone who doesn’t like chocolate chip cookies should NOT be reading food blogs. They should maybe be in some kind of institution.

  30. 30

    Jen — February 18, 2011 @ 7:57 pm

    What an adorable cat! I am always on the hunt for the best chocolate chip cookies. I don’t know if I can possibly wait that long though!

  31. 31

    thecookingteacher — February 19, 2011 @ 10:05 am

    18 to 20 minutes??? I don’t think I’ve baked cookies that long ever, what makes it bake for so long?

    • Jessica replied: — February 20th, 2011 @ 11:09 pm

      They take longer then a normal cookie because they are so large (5 inches in diameter). If you reduce the size of the cookie, you would also reduce the cooking time! :-)

  32. 32

    Eliana — February 19, 2011 @ 11:13 am

    Your cookies look incredible. I have to agree with refrigerating chocolate chip cookie dough before baking. It’s just hard to resist chipping away at it during the 24 hours.

  33. 33

    Priscilla-She's Cookin' — February 19, 2011 @ 12:25 pm

    Interesting that the cookie dough has to be refrigerated for 24 hours. But I’ll take your (and kitty’s) word that they are the best ever!

  34. 34

    Sharlene — February 19, 2011 @ 12:58 pm

    I really can’t pass up any chocolate chip recipes but with Jacques Torres’ name attached to these they’re flying to the top of my to-do list!

  35. 35

    disneypal — February 19, 2011 @ 4:22 pm

    You are right – EVERYONE loves a good chocolate chip cookie – these look and sound so good. Love that your kitty is helping you unwrap them :-)

  36. 36

    Maria @ Scandifoodie — February 19, 2011 @ 10:30 pm

    Gorgeous cookies! So pretty :-)

  37. 37

    Chiara — February 20, 2011 @ 8:59 am

    Your cat is really cute! And I agree. If someone says they don’t like chocolate chip cookies is because they’ve always had lousy ones!

  38. 38

    Lauren at KeepItSweet — February 20, 2011 @ 9:12 am

    My cookies always turn out so much better when I let the cookie dough chill before baking. The mix of flours in this recipe is interesting, might have to try it!

  39. 39

    foodie and the chef — February 20, 2011 @ 8:30 pm

    I want your cat… mine is so naughty too, she ignores me whenever I go to play with her but as soon as I have something important to do, she decides that it’s time for princess pussy to be the center of attention. These cookies look amazing – I wonder what it is about leaving the dough in the fridge ? To let the gluten relax maybe ?

    • Jessica replied: — February 20th, 2011 @ 11:11 pm

      From the research I have done it has to do with the moisture being absorbed into the flour. But who knows…all I know is that it works! :-)

  40. 40

    Tracy — February 20, 2011 @ 9:01 pm

    These look lovely! And your kitty is cute too. :-)

  41. 41

    Amanda L. — February 20, 2011 @ 9:13 pm

    I never have the patience for those recipes! I really need to buckle down and just do it!

  42. 42

    Sandi — February 20, 2011 @ 10:34 pm

    Your cat is a-freaking-dorable! Love it! …the cookies look good too! :o)

  43. 43

    Sidney — February 21, 2011 @ 4:01 am

    Dear Jessica,

    May I just check… how is 2 cups minus 2 tablespoons = 8.5 oz ?

    I’m living in Asia and we use metric here, thus am converting the recipes.

    So… am a bit puzzled.. if 1 2/3 = 8.5 oz… 2 cups minus 2 tbsps should not be 8.5oz too, right ?

    Or basically its just 8.5oz of both bread and cake flour together ?

    Thanks !
    Sidney

    • Jessica replied: — February 21st, 2011 @ 11:22 pm

      I was nervous about the math on that too, so I just used my trusty scale and weighed my ingredients. I would suggest doing the same. I posted the recipe exactly as it was originally written, and I can not explain why it is listed that way. I would just suggest weighing the ingredients to make sure and get the right result! :-)

      • Sidney replied: — February 21st, 2011 @ 11:50 pm

        Dear Jessica,

        Thank you for the reply ! :D

        I shall do the 8.5oz weighing part then… woot ! am excited to start !

        Cheers,
        Sidney

  44. 44

    Tessa — February 21, 2011 @ 5:32 pm

    I have so many choc chip cookie recipes saved that I need to have a bake-off to compare the recipes! This one is in!

  45. 45

    beth — February 25, 2011 @ 2:12 pm

    i have to say this post has been haunting me. i just went at lunch to the JT chocolate store in rock center (lucky me, i work upstairs from it…) and bought one of the cookies. now i know what i am doing this weekend – recreating them. this was the _best_cookie i have ever eaten. hands down.

  46. 46

    RavieNomNoms — March 2, 2011 @ 9:26 am

    Such a cute picture of your kitty getting after the ribbon, hehe. Those cookies look amazing!

  47. 47

    Cakewhiz — March 3, 2011 @ 1:14 pm

    I came here from dionne baldwin’s blog and she is raving about these cookies too. They look soooooo good that i can’t wait to make them!

  48. 48

    Christine — March 6, 2011 @ 2:59 am

    These cookies look amazing! I remember watching Jacques Torres on the foodnetwork as a kid. Do you think I can make it work with just some AP flour? I don’t know about buying two kinds of flour that I won’t use that often. :/

    Thanks!

  49. 49

    The Novice Chef » Interracial Cookies — May 18, 2011 @ 11:52 pm

    […] they don’t need any resting time. Which in the world of Shortbread, is amazing. I hate waiting for cookie dough to rest, it’s almost completely […]

  50. 50

    Jim @ Comfort in Crumbs — May 25, 2011 @ 1:52 pm

    Because I’m a lovely human being, I’ll comment on why cookie doughs need to rest.

    The primary reason you let your cookie dough sit in a tightly covered container in the refrigerator overnight is to let the flour completely and totally hydrate, or soak up the liquid in the dough. This makes a firmer and more tender dough which bakes up into a perfectly crispy cookie with soft insides.

    It will also allow the small amount of moisture from the eggs and butter to carry the flavor through the entire dough. The lovely southern Food Scientist Shirley Corriher says it best in her interview with Talk of the Nation on NPR News.

  51. 51

    Maria Hanrahan — August 17, 2011 @ 2:42 pm

    I’ve been making these for several years and I never chill the dough. I just bake them on parchment paper at 325-350 for slightly less baking time, around 15 minutes. I make good sized cookies (at least 4 inches across after baking, scooped using an ice cream type scoop) and they spread just the right amount and result in a wonderful, crispy on the edges, chewy in the center cookie. If you don’t want to wait, the cookies still turn out wonderfully!

  52. 52

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  53. 53

    Chocolate Chip Cookies that are worth waiting for. | tryanythingonceculinary.com — October 17, 2013 @ 2:31 pm

    […] saw a re-tweet of a post shared by Jessica @ The Novice Chef and she raved about these chocolate chip cookies so I just had to try them.  I wasn’t […]

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